Sausage & Apple Stuffed Acorn Squash

Even though you can find zucchini and yellow squash in grocery stores year-round, we’re phasing out our summer faves to make room for some cold-weather varieties in our kitchen. Acorn, butternut, spaghetti – there’s no shortage of squash to meal plan around this time of year.

Acorn squash is forest green with pops of orange (a delicious ingredient but also perfect in a fall centerpiece or cornucopia). When you cut the squash in half, you’ll find it’s bowl-shaped center, which makes it ideal for stuffing. And that’s exactly what we did.

The slightly sweet squash and apples paired with the salty sausage make for a fall-flavor packed meal. And the best part? The squash functions as its own serving dish so no need to transfer to a plate or a bowl. The presentation and the simple, seasonal flavors speak for themselves. The next time you’re at the store, grab and acorn squash and get stuffing.

Place squash halves skin-side up in foil-lined pan. Bake 30 to 35 minutes or until squash is fork-tender. Cool 15 minutes.

Peel 1 squash half and cut into ½-inch pieces.

In a large skillet over medium-high, heat the oil. Add sausage and cook, stirring frequently, for 5 minutes or until browned. Add onion, celery and garlic. Cook cooking, stirring frequently, 4 minutes or until celery is a lighter color green.

4 Comments

I’ve made this and it is really good. You’d have to have really big squash for it to feed 6 people. I’m making it again tonight and it will be our whole meal with may be a salad. I buy rather small to medium ones so we can each have a half.